Smoky bacon and cheddar cheese make an unusual, savory filling for these buns, which are an ideal centerpiece for a quick breakfast or on-the-go hearty snack.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients in the order listed, mixing and kneading until you’ve made a soft, smooth dough. Place the dough in a greased bowl, cover, and let rise until doubled, 60 to 90 minutes.
To make the filling: In a medium saucepan over medium heat, melt the butter and whisk in the flour. Cook the mixture for 30 seconds, stirring, then add the milk 1/4 cup at a time, whisking until the mixture is smooth and thick after each addition. Add the cheese powder and cheese, stirring until the mixture is smooth. Remove from the heat and cool to lukewarm.
To assemble: On a lightly greased work surface, roll the dough into a 14" x 16" rectangle. Spread the filling over the dough, leaving 1" of one short edge uncovered. Sprinkle the bacon over the filling.
Starting with the filling-covered short edge, roll the dough into a log, pinching it together at the seam to seal. Cut the log into 12 pieces.
Lightly grease a 12-cup muffin pan, or line it with papers. Place the buns into the wells of the pan. Cover the pan lightly and let the buns rise for 60 to 90 minutes, until puffy. Toward the end of the rising time, preheat the oven to 350°F.
Uncover the buns and bake them for 15 minutes. Remove them from the oven and sprinkle with more grated cheese. Return to the oven and bake for 5 to 10 minutes longer, until the cheese is melted and the interior of a bun reads 190°F when measured with a digital thermometer. Remove the buns from the oven and let them cool in the pan for a few minutes before tilting out of the pan and placing on a rack. Serve warm.
Store any leftover buns, well wrapped, in the refrigerator for up to several days; freeze for longer storage.
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